Heart-Loving Holiday Recipe: stuffed mushrooms
When I attend holiday parties, often the only thing I can eat is hummus or fruit – and that’s if I’m lucky. The holidays are a time when people let loose with the butter, cream and cheese. So what’s a girl with cholesterol issues to do? Host my own party, of course! This year I’ve devised some delicious healthful finger food and sweets that will satisfy even the hardcore cheese lovers in your crowd. So keep checking back over the next two weeks.
Today I bring you these awesome vegan stuffed mushrooms. I made them up on a whim, and had an instant hit on my hands. When you take a bite, the crunch of the topping gives way to the meatiness of the mushroom and its savory stuffing….wow. I guarantee these will be a hit at your party, too. You might want to double the recipe – these get gobbled up fast.
Stuffed Mushrooms with Pecans
3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor)
1/3 cup chopped toasted pecans
1 tablespoon olive oil
1/3 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
3 to 4 ounces extra firm tofu (1/4 of one package)
1 teaspoon nutritional yeast
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces baby bella mushrooms (about 16)
Heat the oven to 375 degrees.
Place the bread crumbs and pecans in a large bowl.
Heat the olive oil in a skillet. Add the onions and garlic and saute for about 5 minutes, until soft. Add the oregano, tofu, yeast, balsamic vinegar, salt and pepper and mash with a fork. Cook for 3 minutes, then add to the bowl with the bread crumbs.
Pull the stems from the mushrooms, which should leave a small cavity for filling. Press a spoonful of filling into the mushroom, mounding it a bit on top. Place the mushrooms on a baking sheet and bake for 20 minutes or until the tops are browned. Serve immediately.
Serves 6-8 as an appetizer